Juliette Palier holds a master degree in Sciences, Technologies and Health specialized in Nutrition and Food Sciences. She is currently working on her PhD thesis at the French National Institute for Agricultural Research (INRA) in Nantes in partnership with the agrifood school Oniris. She is working on the development of a pound cake reduced in sugar with a reduced caloric response by reformulating the cake using a specific sweetener, Miraculin and a bulking agent.

About her talk:

"Impact of acidity in lemon cake on baking powder reactivity and final volume" The presentation will give an overview about the impact of acidity on carbon dioxide release during manufacturing steps on cake volume.